Venezuelan Chocolate Rum Drink
For when you can't decide between a boozy nightcap or a creamy hot chocolate. Get the recipe for Venezuelan Chocolate-Rum Drink ». Matt Taylor-Gross

At the raucous late-night parties called parrandas, dancers need a pick-me-up. This one, from food author Maricel Presilla, fits the bill nicely.

Venezuelan Chocolate–Rum Drink Venezuelan Chocolate–Rum Drink
Venezuela's rare criollo cacao is among the world's finest, and adds an extra dimension of flavor to this drink.
Yield: serves 8


  • 12 gallon milk
  • 3 whole star anise
  • 2 sticks cinnamon
  • Zest of 1 orange
  • 5 whole allspice berries
  • 2 tbsp. brown sugar
  • 12 lb. bittersweet chocolate
  • 1 cup aged dark rum
  • Whipped cream


  1. Combine milk, star anise, cinnamon sticks, orange zest, allspice berries and brown sugar in a large, heavy saucepan over medium heat.
  2. Scald milk, stirring to dissolve sugar. Lower heat and cook 10 minutes. Remove from heat; steep 10 minutes. Strain into a large pot.
  3. Heat gently, then add bittersweet chocolate and dark rum. Whisk briskly until chocolate dissolves, about 5 minutes. Serve topped with whipped cream.